MAKING
1 Halve the eggplant and rub 1 tablespoon of oil on it.
2 On a baking pan, place the eggplants cut side down.
3 Broil on the middle rack of oven for 20 to 25 minutes, or until eggplant is quite soft.
4 Allow to slightly cool.
5 Gently scoop out the pulp and mash it using a fork.
6 In a pan, add the remaining oil and saute onion and garlic in it until brown.
7 Stir the mixture into eggplant pulp with remaining ingredients.
8 Correct the seasoning if required.
9 Refrigerate for 2-3 hours and chill.